Why you should add cauliflower rice to a frittata, even if you don't like it

Wednesday

Dec 6, 2017 at 1:54 PMDec 6, 2017 at 1:54 PM

By Bonnie S. Benwick The Washington Post

Do I like cauliflower as much as the next guy? Well, no. It's one of the cruciferous vegetables whose cooked aroma sends me running for the exit. But the oh-so-trendy riced variety, stirred into this frittata mix, works for me.

Here's why: Used raw, it adds a bit of healthful yet stealthful heft to the eggs, and it takes a back seat to the better-smelling trio of quickly sauteed onion, garlic and mushrooms. I didn't catch a single cauli-whiff during the frittata's 25 minutes of oven time.

A scattering of crumbled feta on top browns and melts just enough to seal the deal. Was that a bit of cheese I just scooped up, or was it softened cauliflower rice?

I couldn't quite tell — and that's the point.

Mushroom and Cauliflower Frittata

3 or 4 servings, Healthy

The original recipe called for fresh tarragon, which seems difficult for supermarkets to keep in stock at this time of year. So feel free to substitute fresh thyme instead, or stick with just parsley.

Serve with small roasted beets or a salad of peppery greens, such as arugula.

Adapted from a recipe at DonnaHay.com.

• 1 small onion

• 2 cloves garlic

• 8 ounces button mushrooms

• Leaves from 2 stems fresh thyme or tarragon (see headnote)

• Leaves from 4 stems flat-leaf parsley

• 1 tablespoon extra-virgin olive oil

• 4 large eggs

• 1/4 cup whole or low-fat milk

• Sea salt or kosher salt

• Freshly ground black pepper

• 6 ounces cauliflower rice

• 2 ounces feta cheese, crumbled

Preheat the oven to 400 degrees.

Finely chop the onion. Crush the garlic cloves, then chop. Stem the mushrooms and clean them, as needed, then cut into thin slices. Coarsely chop the thyme or tarragon and parsley leaves.

Heat the oil in a medium (9- or 10-inch) ovenproof skillet over medium-high heat. Stir in the onion, garlic and mushrooms, and cook for 3 minutes, or until lightly golden. Remove from the heat.

Meanwhile, whisk together the eggs, milk, thyme or tarragon and the parsley in a mixing bowl. Season lightly with salt and pepper. Add the cauliflower rice, stirring to incorporate, then pour the mixture into the pan. Sprinkle with the feta. Roast (top rack) for about 25 minutes, or until just set and lightly browned on top.